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When it comes to baking your Sweet Summer Peach Pasta Bake, the method of covering and uncovering the dish can significantly affect the final result. To achieve a perfectly baked dish, begin by covering the baking dish with aluminum foil during the first half of the baking time. This step helps to trap moisture and heat, ensuring that the pasta cooks evenly and that the peaches soften to release their natural sweetness.

Peach Pasta Bake

Experience the taste of summer with this Sweet Summer Peach Pasta Bake, a delightful fusion of savory and sweet flavors. Juicy peaches combine with comforting pasta, ripe tomatoes, and fresh spinach to create a unique dish that is both satisfying and innovative. Perfect for family gatherings or elegant dinners, this recipe invites you to savor the vibrant tastes of the season. Discover how to balance flavors and textures for an unforgettable meal that showcases the best of summer’s bounty.
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Ingredients
  

8 oz. pasta (penne or fusilli)

3 ripe peaches, pitted and sliced into wedges

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Optional: crushed red pepper flakes for added spice

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking.

    Cook the Pasta: In a large pot of boiling salted water, cook the pasta until it is al dente, following the package instructions. Once done, drain the pasta and set it aside in a large mixing bowl.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Next, incorporate the sliced peaches, halved cherry tomatoes, and chopped spinach into the skillet. Cook for 3-5 minutes, allowing the vegetables to soften slightly. Once they are tender, stir in the dried oregano, fresh basil, and season with salt and pepper to taste.

        Combine Pasta and Vegetables: Carefully add the sautéed vegetable mixture to the large bowl containing the cooked pasta. Add the ricotta cheese and balsamic vinegar, gently folding everything together until well combined.

          Assemble the Bake: Lightly grease a baking dish (approximately 9x13 inches) to prevent sticking. Layer half of the pasta mixture into the dish, then sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese evenly on top. Add the remaining pasta mixture over this layer, followed by the rest of the mozzarella and Parmesan cheeses.

            Bake: Cover the baking dish with aluminum foil to keep the moisture in and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

              Serve: Once fully baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes, if desired, for an extra kick before serving.

                Prep Time: 15 mins | Total Time: 55 mins | Servings: 4-6

                  Presentation Tips: Consider serving this dish in individual ramekins for a charming touch, or in a large bowl for family-style sharing. A drizzle of extra balsamic reduction on top can also elevate its presentation. Enjoy!